Recipes: Hearty Fall/Winter Favorites...

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Healthy Recipes

Part of taking care of yourself is consistently making healthy choices. What we fuel our bodies with is incredibly important. Cut out sugar and fast food and reap the rewards!

We understand that cooking takes time but understand you are worth it. Take the time. Prep the food on the weekends and enjoy healthy snacks and lunches on the run during the week. 

We'll continually update this page with our hearty fall and winter favorites.

Black Bean Dip

  • 12 oz canned black beans, rinsed and drained

  • 1/2 cup plain greek yogurt

  • 1 clove garlic, roughly chopped

  • 1 lime, juiced

  • 1/2 tsp ground cumin

  • 1/4 tsp sea salt

  • 1/4 tsp ground black pepper

  • Optional Garnishes: 1/4 cup cotija cheese and/or
    1/4 cup freshly chopped cilantro

In a food processor or a blender, combine ingredients. Process until smooth. Add a little water, if needed. Garnish and serve with white cheddar squares, pita bread, tortilla chips or fresh raw veggies: sliced radishes, carrots, thin slices of red, orange and yellow sweet peppers, cucumbers, celery.

Hummus

  • 1 1/2 cups cooked chickpeas, drained and rinsed

  • 1/2 cup tahini

  • 2 tbsp extra-virgin olive oil

  • 2 tbsp fresh lemon juice

  • 1 garlic clove

  • 1/2 tsp sea salt

  • 4 tbsp water, or as needed

  • paprika, red pepper flakes or parsley for garnish

Blend all ingredients (except garnish) in a high-speed blender until you reach your desired consistency. Serve with warm pita and veggies.

White Bean Dip

  • 1 1/2 cups cooked cannellini beans, drained and rinsed

  • 2 tbsp extra-virgin olive oil

  • 2 tbsp lemon juice

  • 1/2 tsp lemon zest

  • small garlic clove

  • 1/2 tsp sea salt

  • sprinkle of fresh ground pepper

  • 2-4 tbsp water, if needed

  • fresh herbs, optional (2 tbsp fresh torn basil or rosemary leaves)

Pulse beans in food processor, slowly adding all ingredients, process until smooth. Serve with veggies and/or pita.

Sausage w/Kale & White Beans

(serves 4-6)

  • 2 tbsp extra-virgin olive oil

  • 1 lb Italian-style sausage (pork, chicken or turkey; hot or sweet)

  • 3 cups cooked Great Northern beans

  • 4 garlic cloves, chopped

  • 2 cups chicken broth

  • 1 lb kale, stems removed and chopped (about 12 loosely packed cups)

  • Salt and pepper to taste

  • Optional grated Parmesan cheese for serving.

Heat oil in large saucepan over medium-high heat. Brown sausage. Add garlic and beans cook for 3 minutes. Add chicken broth and kale. Bring to a boil, stir well. Reduce heat to medium and cook 15-20 minutes until kale is tender.

Season with salt and pepper and serve hot with cheese. 

Immune Booster Shot

  •  (serves 1)

  • 1 tablespoon honey

  • juice of 1 lemon

  • juice of 1 navel orange

  • 1-2 cloves garlic minced, set aside for 10 minutes

  • 1 teaspoon fresh ginger grated

  • 1 dash of cayenne pepper

  • 1 dash of real sea salt

  • 1 dash cinnamon

  • ¼ teaspoon turmeric

  • Grind of black pepper

  • 1 tablespoon Organic Apple Cider Vinegar

  • 1 tablespoon hot water

Mince the garlic (ideally through a garlic press) and set aside for 10 minutes. This gives the enzymes a chance to form and ensures maximum benefits.

Whisk together the honey, turmeric, and hot water, until the honey is incorporated and smooth.

Stir in remaining ingredients and drink!

Detailed info on the benefits and storage may be found at 40aprons.com

Feel Good Turmeric Latte

(serves 1-2)

A homemade latte filled with feel-good ingredients that will keep you feeling awesome this fall! Naturally gluten free and vegan.

  • 2 cups unsweetened vanilla almond milk

  • 1/4 tsp. cinnamon

  • 1/4 tsp. turmeric

  • 1/8 tsp. ground ginger

  • 1/2 tsp. coconut oil

  • 1 tsp. - 1 Tbsp. sweetener of choice (I really like honey)

  • optional: 1-2 oz. hot espresso or strong hot tea

Visit Fooduzzi for the details …. and while you’re there check out her other awesome plant-based (vegan) recipes.

Peanut Butter Cookie Balls

  • 1/2 cup peanuts

  • 1/2 cup dates

  • 1/4 cup peanut butter

  • 1 tbsp vanilla

  • 1 tbsp water

  • 4 ounces chocolate

Pulse the peanuts in a food processor until they become a fine crumbs. Add dates, peanut butter and vanilla. Pulse until the consistency of sticky dough. May need to add a tbsp of water.

Roll small pieces of dough to form balls. Refrigerate dough balls and melt chocolate.

Dip each ball (using two forks) and place on a wax paper-lined cookie sheet. Let harden.

We prefer ours refrigerated. Recipe makes about 12 balls.

Teff Almond Butter Cookies

Healthy and nutritionally packed, these easy Teff Almond Butter Cookies pair beautifully w/ coffee or tea making them perfect for the Holidays!

  • 1.5 cups teff flour (what is teff?)

  • 1/2 tsp salt

  • 1/4 tsp ground cinnamon

  • 1 cup unsalted almond butter

  • 1/2 cup maple syrup

  • 1/2 cup coconut oil, melted

  • 1/4 tsp pure almond extract

  • 1 tsp pure vanilla extract

  • Sea salt for sprinkling

Preheat oven: 350 degrees.

Combine teff flour, salt, and cinnamon. Add almond butter, maple syrup, cooled coconut oil, almond and vanilla extracts. Stir w/rubber spatula to combine.

Hand roll cookie dough into small balls and place on cookie sheet (lined with parchment paper). Using a fork, flatten balls about halfway down.

Sprinkle cookies with sea salt.

Bake for 10-11 minutes.
Overbaking = dry cookie ☹

Remove from cookie sheet and allow to cool on a wire rack. Store in airtight container. #yourewelcome

Bone Broth

  • extraordinarily rich in protein

  • a good source of minerals

  • aids detoxification

  • supports digestion and the secretion of gastric acids.

  • supports good skin health

Bone broths are simmered for 48 hours or more. Because of this, we use the crockpot.  

Season 4 lbs of beef bones with salt and pepper and roast at 450 degrees for 1 hour. Transfer to crockpot and add 2 halved carrots, 3 celery sticks, 2 bay leaves, one medium onion cut in half, 3-4 cloves of garlic, 1 tbsp of apple cider vinegar, water (about 8-12 cups depending on crockpot size). Simmer on low for 48+ hours. Add water as needed.

Let cool, discard ingredients and store broth in fridge for up to a week or store in freezer.

Variation: 2 celery, 2 carrots, cup  of mushroom, medium onion, 3 garlic cloves, jalapeno, handful of fresh thyme, 1 tbsp apple cider vinegar, salt & pepper to taste

Ginger Sweet Potato Coconut Stew with Lentils and Kale

(serves 4-6)

  • 1 tablespoon coconut oil

  • 1 medium yellow onion, small dice

  • ½ – 1 teaspoon dried chili flakes

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ½ teaspoon ground turmeric

  • 2-inch piece fresh ginger, peeled and minced

  • 3 garlic cloves, peeled and minced

  • sea salt and ground black pepper, to taste

  • 2 medium sweet potatoes, peeled and diced

  • ½ cup brown lentils

  • 4 cups vegetable stock

  • 13.5 oz (400 ml) can full fat coconut milk

  • 1 small bunch of kale, stems removed & leaves chopped (approx. 4 cups lightly packed)

    Visit The First Mess cooking blog for detailed instructions on how to cook this immune-boosting flavorful stew.

Stir Fry

  • 2 teaspoon olive oil

  • 1 winter squash/ 2 medium carrots

  • 1 large bunch of kale

  • 1 tablespoons of minced ginger

  • 2-3 cloves of garlic

  • 1 tablespoon coconut aminos

  • 1 tablespoon seasoned rice vinegar

  • 2 tablespoon orange juice

  • 1 teaspoon style hot sauce (optional)

  • 1 cup sliced green onions

In large skillet, warm the oil over a medium-high heat. Add winter squash (or carrots) and stir fry until the vegetables begin to soften and char in some spots, (approx. 4 minutes). Stir frequently.

Mix together the vinegar, orange juice, and hot sauce in a small glass.

Add the ginger, garlic, and kale and cook for another minute. Remove from heat, stir in onions and vinegar mixture.

Sriracha-Lime Kale Chips

Preheat oven to 300 degrees F.

Wash kale. Remove and discard ribs. Dry thoroughly, using a salad spinner, or roll in paper towels. Tear into 2-3-inch pieces.

Whisk olive oil, Sriracha hot sauce, lime juice, and salt together in a large bowl; add kale and toss to coat thoroughly.

Arrange leaves on two baking sheets making sure pieces do not overlap.

Bake for 15 minutes, flip and continue baking until the kale is crisp, about 15 minute more - checking frequently so they don't burn.

Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos


1 tbsp coriander seeds and 1/2 tablespoon cumin seeds, toasted over a medium flame 2-3 minutes.

Ground toasted seeds and a pinch of crushed red pepper.

Return mixture to skillet, add 1/2 cup black beans w/liquids. Cook 5-10 minutes until liquid evaporates.

Slice avocado in half, brush with olive oil and grill cut side down until lightly charred.

Whisk 2 tsp honey and juice from a half lime.

Assemble tacos: beans, layered with avocado, goat cheese, drizzle w/ honey-lime.

Salt & Vinegar Roasted Chickpeas

  • 1 15 oz. can chickpeas, rinsed and drained

  • 1/2 tbsp kosher salt

  • 1 tbsp Extra virgin olive oil

  • 1 tbsp apple cider vinegar

Mix all together.

Spread into baking sheet. Bake at 425 for 15 minutes.

You can have fun with other flavors and creations too! 

Cajun pepper for a little spice?
Rosemary?
Lemon and salt?

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